Best Indian Restaurant Style Onion Bhajia Deep Fried Onion Fritters Recipes

EASY ONION BHAJIS RECIPE

Steps:

• PREPARE THE ONIONS - Peel the onion, wash and cut the onions in to thin slices. Cut them into halves again.
• MIX THE INGREDIENTS - In a mixing bowl, all all the dry ingredients - onion, flour, spices and salt.Mix them with clean hands and allow them to sit for at least 20 minutes ( or longer - up to 1 hour )
• ONION BHAJI BATTER - After 20 minutes, squeeze the onions with your hands to release the water. Combine the mixture together to form a thick batter. If you feel the batter is too dry, add 1 teaspoon of water at a time until the batter coats the onions well.
• If you feel, during the process of frying the batter has gone a bit watery, you can add 1-2 tsp of gram flour too.
• FRYING THE BHAJIS - Heat Oil Check if your oil is sufficiently hot by adding a pinch of the onion bhaji batter. If it bubbles up immediately, you know the oil is ready for frying the remaining Onion Pakora.
• Using a spoon or clean hands, add small onion bhaji batter portions into the oil and fry for 3-4 minutes. Flip the bhaji's once they are light brown on one side and fry until they are brown all over and evenly cooked.
• Check if they're cooked inside and the bhaji is not wet. Drain the fried fritter on a kitchen roll or absorbent paper to soak up any excess oil.
• SERVE - Serve with your favourite coriander chutney or raita.
• STORE & REHEAT - Store any leftover onion bhaji's in an airtight container and refrigerate upto 3 days. To reheat, place them on a baking tray and cook in a preheated oven at 150C for 10-15 minutes.

ONION BHAJI (INDIAN ONION FRITTERS)

Steps:

• In a bowl, combine the flour, turmeric, cumin, coriander, parsley and water. Season with salt and pepper. Add the remaining ingredients and stir to blend. Preheat the fryer to high heat.
• Preheat the oven to 75 °C (170 °F).
• With two teaspoons, place 15 ml (1 tablespoon) of batter and fry in the hot oil, a few at a time, for 3 to 4 minutes, turning occasionally. Drain on paper towel and keep warm in the oven. Fry the remaining fritters. Serve warm as a starter.
• Tips: You can find chickpea flour in health food stores and some supermarkets.

HOW TO MAKE BRITISH INDIAN RESTAURANT (BIR) STYLE ONION BHAJIS

Steps:

• Cut the onions in half and then finely slice them. Mix the salt into them and set aside for an hour or so.
• After an hour the onions will be limp and moist. Add the remaining ingredients to the onions, being careful not to add to much gram flour. You should easily be able to pick up a ball of the onion mixture.
• Divide the mixture in to small bhajis.
• Heat some oil for deep frying to 160c (320f).
• When this heat is reached, cook the bhajis in batches until they turn light brown. Transfer to a plate while you cook the remaining bhajis. At this stage, you are not cooking the bhajis through. You just want to get them started.
• Turn the heat up until your oil reaches 180c ((356f)
• Add the bhajis in batches and cook for a further couple of minutes until they are crispy and deep brown in colour.
• Transfer with a slotted spoon to paper towels to drain excess oil and serve hot.
• If not serving immediately, place in a warm (not hot) oven.

ONION BHAJI

Steps:

• Peel the onions and slice them so they form rings. Slices should be as thin as possible (1/8 to 3/16"). Cut the rings to form strands about 1-2" long.
• Put onion in a large mixing bowl, add spices and salt and mix thoroughlly. Put about half of the vinegar in and gradually stir in the flour until it is possible to form 1 1/2 to 2" balls with the mixture. Use flour and remaining vinegar to adjust consistency.
• Heat the oil in a suitable deep fryer or pan (careful to avoid overflow when placing food in the oil. Also have a large water-soaked towel nearby in case of spillage onto the burner). Heat to 350°F.
• Form the onion/flour mixture into 1 1/2 to 2" balls and carefully place them in the oil using a metal spoon or suitable tool. Only fry enough at one time such that they don't stick to eachother. Fry to dark golden brown.
• Remove cooked bhajis from oil and drain as with other fried foods. Serve on absorbent towel to soak up excess oil.

ONION BHAJI

Steps:

• Sift the flour, chilli powder, turmeric, baking powder and salt together in a bowl. Get as much air into it as possible.
• Crush the seeds in mortar and pestle, add to the bowl.
• Now add the green chilli, onions and the chopped coriander. Mix in some water to make a thick batter that holds the ingredients together.
• Heat the oil in a wok. Drop spoonfulls of the batter into the oil and fry till golden brown. Place on kitchen paper to allow the excess oil to run off.
• These can be eaten as they are or with a dip.